Results 71 to 80 of about 10,091,868 (247)
Chemical characterization of wine, alcoholic beverages and food by instrumental techniques [PDF]
, 2017 Chemical characterization of food and beverages include analysis of the properties of foods and their constituents. In the last decated, the consumer demands for safety food, wine and alcoholic beverages are increased. Production of safety food, wine and
Josifova, Jordanka +4 more
core +2 more sources
Accelerating Materials Discovery: A Review of Machine Learning in X‐Ray Absorption Spectroscopy
Advanced Intelligent Systems, EarlyView.This review systematically details how machine learning transforms X‐ray absorption spectroscopy (XAS) analysis. It covers advanced deep learning architectures for structure‐spectra mapping and inverse tasks, while discussing key challenges like the simulation‐to‐reality gap.
Melaku Lake Tegegne +5 more
wiley +1 more source
, 2022 Africa has a rich tradition of cereal fermentations to produce diverse products including baked goods, porridges, non-alcoholic beverages and alcoholic beverages.
Pswarayi, Felicitas, Gänzle, Michael G.
core +1 more source
Food inflation pass‐through from agricultural imports in a small open economy
American Journal of Agricultural Economics, EarlyView.Abstract This paper develops a new framework for quantifying cost pass‐through in a small open economy by estimating firm‐level markup responses to agricultural import price shocks. We show theoretically that markup adjustments depend on firms' reliance on imported inputs and demand curvature, generating heterogeneous inflationary effects across firm ...
Minseong Kang, Seungki Lee
wiley +1 more source
The demand for alcohol: a meta-analysis of elasticities [PDF]
Numerous studies have estimated elasticities of alcohol demand using different procedures. Because of widespread differences in demand estimates, however, it is difficult to synthesise the literature into coherent meaning.
Gallet, Craig A.
core
Dysphagia-Related Health Information Improved Consumer Acceptability of Thickened Beverages
, 2021 Most people tend to think that healthy foods do not taste good. This view could have a negative impact on the taste of the food that people eat for health.
Ji-Hye An +4 more
core +1 more source
Housing as Asset‐Based Welfare in Australia: An Investigation Through a Consumption Lens
Australian Journal of Social Issues, EarlyView.ABSTRACT Housing asset‐based welfare has long been a key component of Australia's social policy. This resonates with a parallel literature identifying a trade‐off between homeownership and the size of nations' welfare states, wherein owner‐occupiers in smaller welfare states tend to come to rely on housing wealth to meet many of their welfare needs ...
Gavin A. Wood +3 more
wiley +1 more source
Alcohol/Leisure Complementarity: Empirical Estimates and Implications for Tax Policy [PDF]
This paper provides a first attempt to estimate the cross-price elasticity between alcoholic beverages and leisure, which is critical for assessing how much alcohol taxation might be warranted on fiscal grounds.
Parry, Ian W.H., West, Sarah E.
core
Psychometric Evaluation of the Importance of Olfaction Questionnaire Using Item Response Theory
International Forum of Allergy &Rhinology, EarlyView.Key Points The IOQ measures the value patients place on olfaction, a construct distinct from disease burden. The IOQ is most precise across the central trait range typical of routine ENT patients. Association items carry most measurement information, enabling a brief affective screen.
Alexander Lein +3 more
wiley +1 more source
Journal of Chemists, Technologists and EnvironmentalistsFood colorants are additives commonly used in foods and beverages to compensate for color loss during processing and exposure to light, air, moisture, and temperature variations.
Dragana Ilić Udovičić +4 more
doaj +1 more source